Quarantine Curry - Healthy Recipes by Lyndi Cohen
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 tbsp extra virgin olive oil
- 4 tbsp green curry paste
- 800 g tin white beans
- 400 g coconut milk
- 500 ml vegetable stock
- 1 tsp turmeric powder
- 1/2 lemon, juiced
- 1 bunch kale, stems removed and torn into small pieces
- 100 g feta cheese
- 1/3 cup pumpkin seeds, toasted
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